A healthy Summer dish.
Ingredients
Serves 5
Pastry
- 200g plain flour
- Pinch salt & pepper
- 1 tsp fresh thyme, chopped
- 120g butter, cold
- 50ml cold water
Filling
- 1 leek (260g), chopped
- 1 tsp fresh thyme, chopped
- 80g creme fraiche
- 1 tsp dijon mustard
- 2 medium potatoes
- 1 egg, whisked
- 100g feta cheese
- Handful rocket
Method
- For the pastry, place the flour, salt, pepper and chopped thyme into a bowl
- Add the cold diced butter and with clean hands, rub the mixture together until a sandy texture is reached.
- To this add enough of the cold water to form a smooth dough.
- Wrap & chill for 30 minutes,
- For the filling, chop and wash the leeks.
- Add them to a pan with a tbsp of oil, salt, pepper, thyme and cook for about 5 minutes until soft but not coloured.
- Remove and allow to cool slightly.
- To this add the mustard and the crème fraiche and mix, Set aside.
- Preheat your oven to 180C/160C fan and line a baking tray with parchment paper.
- Take the chilled dough out of the fridge and on a floured surface, roll out into a circle measuring 1/2cm in thickness.
- Carefully roll up the pastry with your rolling pin and unroll onto the lined tray.
- Spoon the leek mixture into the centre, leaving a 2cm border around the edge.
- Slice the washed unpeeled potatoes as thinly as possible and arrange these slices on top of the leeks. Add a touch of seasoning.
- Fold in the edge of the pastry to form a border and whisk up the egg and brush this on the pastry border.
- Pop into the oven and bake for 50-55minutes. Keep in mind, the thicker you slice the potatoes, the longer it will take to cook.
- Once cooked, sprinkle on some feta cheese and serve with some rocket leaves.
